This Meyer lemon sauce ONLY works with Meyer lemons because their peel is incredibly thin and the pith (bitter white between the flesh and peel) is light. If you use a regular fresh lemon this sauce will be too tart and inedible.
Meyer lemons are sweeter than regular lemons and have a slight tangerine tang.
Pair this sauce with any seared or baked fish, butter poached chicken breast, pork roast, or use it to enhance a wild rice pilaf. It’s also great in pancake batter. But remember… this is a SAVORY sauce NOT a sweet dessert sauce.
If you add 2 tablespoons of this sauce to your pancake batter, leave out the chocolate chips and it will give your pancakes a gentle lemon flavor.
Meyer Lemon Sauce Recipe
This recipe uses 1 Meyer lemon and makes about 1/4 cup. This is plenty if you are pouring it over vegetables like broccoli, asparagus, or roasted potatoes. It’s more than plenty if you are using it in pancake batter!
SUPER IMPORTANT NOTE: Make sure you STRAIN the sauce through a fine mesh strainer and dilute it with water as mentioned in the recipe. This will keep it from being overly powerful and bitter.
- 1 Meyer lemon, halved
- ½ teaspoon kosher salt
- 2 tablespoons water
- ¼ cup / 60 ml light extra
- virgin olive oil
- MAKE THE SAUCE. Put both halves of the Meyer lemon, salt, and water into a high-powered blender. Yes, peel, seeds, and all.
- On medium to high speed, slowly add the olive oil in a thin stream.
- Add water and more if necessary.
- Strain it through a fine mesh sieve.
Another NOTE: Sauce can be made ahead of time and refrigerated in an air-tight container for 7 days or frozen for up to 3 months
The lemon juice from the Meyer lemon has a slight tangerine flavor to it and is slightly sweeter. You can easily tell it apart from the regular lemon on the right whose juice is sour and very tart.
This recipe is featured in my cookbook: Lakeside Table SAUCES. Order yours and get FREE gift wrapping!
Meyer Lemon Sauce
This Meyer lemon sauce ONLY works with Meyer lemons because their peel is incredibly thin and the pith (bitter white between the flesh and peel) is light.
- 1 Meyer lemon
- 1/2 teaspoon kosher salt
- 2 tablespoons water
- 1/4 cup extra light virgin olive oil
Wash the Meyer lemon and cut it in half.
Put both halves of the Meyer lemon, salt, and water into a high powered blender. Yes, peel, seeds, and all.
On medium to high speed, slowly add the olive oil in a thin stream.
Add water and blend a little more. If necessary add more water so that it is thick but still pourable.
Strain sauce through a fine mesh sieve.
This sauce can be made ahead of time and refrigerated in an air-tight container for 7 days or frozen for up to 3 months
Tandy | Lavender and Lime
We don’t get Meyer lemons here but we have a new variety which I might try this with as they look similar 🙂
Please let me know how it turns out!
I make a dressing using a whole lemon. It’s fabulous. And that’s just a regular lemon! I can only imagine how wonderful this is!
I’d love to know how you make that dressing! Sounds lovely!
I’ve always wondered the difference between these 2lemons….but got distracted and my mind went off in another direction…lol!! Thank you for this clear explanation. Margie has a Meyer in her patio and truly LOVES IT!